Mac ‘n’ Cheese, back in the days of raising my children,
came from a blue box. This was always a
struggle because my kids LOVED it and I almost never purchased anything from a
box. So on special occasions, such as
when they were left with a babysitter, I would buy a couple of boxes for the
sitter to prepare. I suppose if I had
learned about béchamel in my twenties, I could have made something very
special. And now, I make homemade mac ‘n’
cheese several times a year. I’m so
sorry Sarah and Lacey, I should have made this for you when you were
children. Especially since it’s so easy to
make and delicious.
This French version was just as easy and included a few
extra ingredients I never would have thought about. The béchamel is pretty much as you would
expect. While it thickens, onion, nutmeg,
single whole clove and a bay leaf are added to infuse the béchamel. Don’t forget the salt and white pepper to
taste. Once the sauce has simmered for
10 minutes the onion, clove and bay leaf are removed and the pan taken off of
the heat. 7oz. of shredded Comte, gruyere
or parmesan cheese are added. I used a
combination of the three, because I love them all. The rich, creamy, cheesy goodness is poured
over the standard elbow macaroni, sprinkled with a little reserved cheese and
baked for 45 minutes at 350 degrees. Rachel… this one ROCKS.
Call me crazy, many do, but the next morning I poached a
couple of eggs and put them on top of a pile of reheated mac ‘n’ cheese for
breakfast…. OHHH MYYYY
No comments:
Post a Comment